the martini, a very dry martini, into a gibson) . Some rub a bit of lemon peel around the rim, then twist the lemon peel and drop it in. Many like their martini poured over ice cubes in the glass, making d. md.rtini on the rocks. But even the mar- tini served on the rocks deserves a chilled glass. So does the martini that is shaken, instead of stirred. The reason for all this care is clear when you td.ke the first sip of your martini. It should be cold, straight mar- tini, undiluted by swashing around in a warm glass. NOTE: People who prize a great martini insist on this same kind of care in the martini they drink at luncheon or in a restaurant before dinner. And people who run a good bar or gooù restaurant will serve your martini with this kind of care. Surnll1it ll1eeting How do you find the time to serve a great martini, especially in a home with small children? Some simple household rules hd.ve been found to help: First let the head of the house assume the responsibility for the martini You can, of course, get someone else to do it - a paid hand on a yacht, a but- ler if you possess one. But don't aska wife to put the pitcher and glasses in the refriger- a tor, or to preside over the swift chilly mar- . riage of gin and vermouth. She has probably been In and out of the kitchen all day on lesser errands Second slow down when you come into the house. Say hello to the children and everyone else around. It is a big thing, usually, when the head of the house co es home-that's why everyone clamors for your attentIon. I A good romp on the living room floor or the front lawn while the glassware is chilling is a good way for the young to let off steam. (Or on a penthouse roof, or base- ment game room.) Third summon the children just before you mix the martini. Announce to them that it is nov{ the grownups' hour-and they are to pursue their play elsewhere. The martini hour is for those who are going to drink martinis. (In some families, as a special treat, the young man . of the house may have a chilled glass of fruit juice. But he must understand that the grownups' hour is the time for grownup talk on grownup subjects.) These are only suggestions, but you can see their object: to assure to you the hour that is needed to en- gage in the quiet td.lk that ends a busy day and begins an enjoyable evening. NOTE: If you are bound for the theater, or if you are din- ing out, we sugge t you not be tempted into vio- lating this routine. Allow the same time for chill- ing your glassware and confine your cocktail hour to drinking one great mdftini, properly enjoyed. Better any day than two lukewarm failures gulped down in haste. The role of gin Many of our readers will remember the martini of the 1930s Those who have not experienced it have surely read or heard d.bout it. Three parts gin to one part vermouth That was a dry martini. Two-to-one or even one-to-one, for a regular martini. And what of the gibson, now the driest of the dry? Patrick Gavin Duffy originally prescribed equal parts of gi and sweet vermouth-served with a pickled small onIon Does history matter? The first martini was made by Jerry Thomd.s in the Occidental Hotel in San Francisco, about 1860, as follows: ReciPe: 1 dash of bitters, 2 dashes of maraschino, I pony of sweet gin, 1 wineglass of vermouth, 2 small lumps of ice-shd.ken and strained into a large cocktail glass with 4 slice of lemon. When you think of the martini vou drink today, the increasingly important role of gin becomes apparent. And this has led to a distinct change in the kind of gin people ask for. In 1947 less than one bottle out of five hundred sold in America was imported. Today the figure is nearing one out of ten. And when people dining out specify gin by brand, they specify the leading imported gin more often than an) other. The ill1ported one When gin stands alone, or nearly so, as it does in most martinis made in America today, its flavor and character become particularly important. The flavor of gin is a subtle thing. It is not achieved easily. The utterly cled.n flavor of a great gin depends on differences too minute to be detected by the most mod- ern methods of scientific analysis. Mr. Eric Burrough, chairman of the famous Bur- rough dis tillery in London, has said: .'Every producer has his own recipe-spirits, juni- pers, coriander, cassia, calamus, angelica and other ingredients. With gin, d. product that is so delicately flavored that the slightest variation will throw off the whole ba tch, the skill of the blender is of greatest importance." He concludes: "Whilst we have chemists who help, the ultimate distilling is controlled by the man at the base of ' the s till using his sense of smell." In the case of Beefeater gin, distilled by the Burrough family from a family recipe since 1820, a member of the family is always present when the recipe is mixed, and a member of the fam- ily approves each batch of gin that leaves the famous Burrough distillery in London. This kind of care gets results. Three out of four bottles of im- ported gin consumed in America are Beefeater Beefeater today is the leading premium gin in England and America Care well rewarded! But the real reward can be yours. . ,1111111 11, ';.., II , ....:: . t I : ., I ": t BEËFÈAnR I , ...::. A J.. . > ; ' .- .f:..,.t "(.. ...:4' ; .. - : i ;j I 3. \ \ I . < : i . "og"" ... I I 1 !, r [llirn [? L%lf [llirn [? L%lf @ Excellence doubly safeguarded KOB Rl: IMPORTED BY KOBRAND · 94 PROOF · 100% GRAIN NEUTRAL SPIRITS fOR FREE REPRINT WRITE KOBRAND, 134 E. 40th ST., N. Y. C. 10016